Pork Cutlets and Sautéed Onions in Red Wine Sauce
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 1.6 mg | (160 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 17.9 mg | (149 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 851 mg | (21 %) | ||
| Calcium | 46 mg | (5 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 5.4 mg | (68 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 336 mg | |||
| Cholesterol | 98 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Pork cutlets (125 grams) (approximately 4 ounces)
- salt
- coarsely ground Black pepper
- dried marjoram
- 3 Tbsps vegetable oil
- 4 onions
- 2 Tbsps Tomato paste
- 300 milliliters full-bodied Red wine
Preparation steps
1.
Rinse the pork cutlers, pat dry, season with salt, pepper and marjoram and coat with 2 tablespoons oil. Peel the onions and slice. Heat a large frying pan over medium heat and sauté the cutlets for 3 minutes per side. Set aside.
2.
Add the remaining oil to the frying pan and sauté the onions until lightly brown, around 7 minutes. Add the tomato paste and red wine, bring to a boil and season with salt and pepper. Return the cutlets to the pan and simmer for 10 minutes over low heat. Serve immediately.
